Keto Chicken Enchilada Casserole
A creamy, cheesy Mexican-inspired casserole made with shredded rotisserie chicken, salsa verde, sour cream, cheddar, and pepper jack cheese, baked until golden and bubbly. Garnished with fresh avocado and cherry tomatoes, and perfect served over cauliflower rice or with keto-friendly tortillas. Easy, family-friendly, and fully low-carb.
Ingredients
- 11/2 cups cheddar cheese shredded
- 11/2 cups pepper jack cheese shredded
- 4 cups shredded rotisserie chicken 1 whole chicken or tontainer
- 11/4 cups sour cream
- 12 oz salsa verde
- 1 tsp sea salt
- 1/4 tsp black pepper
- 6 cherry tomatoes quartered
- 1 avocado sliced
- cauliflower rice or keto tortillas optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
- Set aside ½ cup of the cheddar cheese and ½ cup of the pepper jack cheese for the topping.
- In a large bowl, mix together the shredded chicken, remaining cheeses, sour cream, about ¾ of the salsa verde, salt, and black pepper until well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Top with the remaining salsa verde and the reserved cheeses.
- Bake for about 30 minutes, or until the cheese is golden and bubbly.
- Let the casserole rest for about 10 minutes before serving.
- Garnish with the quartered cherry tomatoes and sliced avocado.
- Serve over cauliflower rice or with keto-friendly tortillas if desired.
Notes
|
Nutrient
|
Amount
|
|---|---|
|
Calories
|
~540 kcal
|
|
Fat
|
40g
|
|
Protein
|
36g
|
|
Total Carbs
|
9g
|
|
Fiber
|
2g
|
|
Net Carbs
|
7g
|